Reviewed: May 8, 2007

I've made this MANY MANY times, always by request because it's so good! Don't change anything -- it's perfection.

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Reviewed: May 2, 2007

Fantastic! I made a couple changes to the recipe as I had some extra time, it came out so delicious! For the Chicken I put four breasts in 1 can of Tomato Sauce, 1 can of Stewed Tomatoes, and Bill Echols Taco Seasoning I and Slow Cooked it for about 8hrs on Low. I added the shredded Chicken to the skillet mixture and used the sauce it cooked in to top the enchiladas. SO good!

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Kreativess

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Oakland, California, USA

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Reviewed: May 1, 2007

These were SO GREAT! In our house they are known as "tcbg" enchiladas, meaning time consuming but GOOD! The only changes I made were to add 1/2 the amount of chicken broth, 1/2 can of chopped green chiles, and I used Lawry's Baja Chipotle w/ lime marinade for the chicken. I ended up with 5 good-sized enchiladas in a 9 x 13 pan. I served ours with a Santa Fe rice mix that you just pop in the microwave and some refried beans. Our plates looked like something you'd get in a good Mexican restaurant and actually tasted MUCH better. Definitely a keeper recipe and I can't wait to have it again even though we just had them last night.

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runrgrl60

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Reviewed: Apr. 30, 2007

We didn't like the flavor.

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MONIQUE9701

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Reviewed: Apr. 6, 2007

Very authentic tasting! Great with sour cream on top and cornbread on the side:) The only change I will make next time is using flour tortillas in place of corn.

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DakotaS20

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Mar. 26, 2007

Yes, these are time consuming, but soooo worth it. I use a rotisserie chicken to save time (I buy when I feel like it, shred it and then freeze, then when I'm ready, it's there.) I have shared this recipe with others and everyone has loved it. It's great and are requested often.

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2drinkwaters

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Reviewed: Mar. 26, 2007

these were awesome...made these for my family for dinner last night and my husband loved them...instead of chicken breast, I bought a rotisary chicken from the grocery store...much faster and easier....cut down cooking time and was delish!

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Tracy~WI

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Reviewed: Mar. 19, 2007

Superb! Worth the time & effort & it's definitely time-consuming. Took much longer than stated but oh well. Because it was taking so long I decided to serve this for dinner the NEXT day - I finished everything including baking it & then reheated it. Turned out great. I followed the recipe as is except didn't use cream, instead heated up the tortillas until pliable in a non-stick pan (no oil nec.) & my hubby, the prince, said to NOT CHANGE A THING (he said they were the best he's ever had). I might try a different marinade (I used a chipotle one) cuz mine had a strong flavor but it was still awesome. This made 9 or 10 'chiladas. Might try using the crockpot next time too. Thanks - a keeper for sure!

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MEXIFRY

Living In: Seattle, Washington, USA

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Reviewed: Mar. 14, 2007

This is a wonderful recipe - the enchiladas taste like they came from a fine restaurant. The only drawback is that this recipe is quite time consuming. I have cut a few steps here and there to save time, but then the enchiladas do not taste quite as good.

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Shanna

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Reviewed: Mar. 14, 2007

I really like these enchiladas (but I haven't really tried many others, so I can't say if they're "the best" or not...) WHAT I DID DIFFERENTLY: I used 8-inch flour tortillas instead of corn and managed to fill 8 of them. So I'm surprised the original recipe only calls for SIX 6-inch corn tortillas! Also, I used 2 8x8 pans so I could serve one for dinner and freeze one for later. So 4 enchiladas in each. NEXT TIME: I'll try the suggestions of skipping the chicken broth, or just adding half of it. Like others have already said, it took a LONG time for the sauce to reduce; simmered for almost 2 hours but still measured at slightly over 3 cups when I started assembling everything. But at that point, at least it was already thick enough. Will also try using just milk to heat/coat the tortillas instead of heavy cream...

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Schwammrs

Cooking Level: Intermediate

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Reviewed: Mar. 11, 2007

AWESOME!!! Followed previous reviewers suggestion to marinade chicken in lime juice,garlic and kosher salt and use a can of chopped chiles. Cut the chicken broth in half,sauce reduced down in an acceptable time. It does take a little longer than posted to make but the resukt is worth every minute.

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Alan and Chef Poobe

Cooking Level: Expert

Home Town: Dunedin, Otago, New Zealand

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 22, 2007

I think this is the best recipe and dish I ever made. Thanks for sharing! It did take a little longer for me to prep than what it said, but then again I'm a new cook. Got to try these enchiladas...Thanks Gerry.

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Tammy B

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Reviewed: Feb. 18, 2007

LOVED THIS RECIPE! I did make a few changes: 1) I used 1/2 of a poblano pepper(diced) instead of chili peppers. 2)used flour tortillas instead of corn and did not dip them in heavy cream. 3)marinated chicken in 1/4 cup lime juice, 1/4 cup soy sauce, 2 cloves minced garlic. 4)used red enchilada sauce, as recipe did not specify red or green. I served w/ mexican rice and sour cream on the side. My family LOVED these - my son was disappointed there were no leftovers for the next day!

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NIKATNITE8

Cooking Level: Expert

Home Town: Corning, New York, USA

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Reviewed: Feb. 12, 2007

i already had a chicken enchilada recipe i had been using for years but was looking for something more authentic...this is it! it is a little more work, and i changed a few things for my own special touches, but overall...thanks so much for the great recipe-we love it!

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tnbh

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Reviewed: Feb. 1, 2007

This is very good but my kids do not like the spicy enchilada sauce. So, not a hit for the kids but the adults loved it!

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JEWEL_ANNE

Cooking Level: Intermediate

Home Town: Somersworth, New Hampshire, USA

Living In: Portland, Oregon, USA

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Reviewed: Jan. 28, 2007

Kind of time consuming but VERY good!

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Miranda Fuchs

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Reviewed: Jan. 28, 2007

My siater and I cook Sat. night dinner together twice a month we like to try something new each time,she has youg teens that we keep in mind when selecting our menu,these enchiladas were a huge hit, we served rice with as side dish, my husband is very sad that we have no leftovers.we already have requests for a repeat performance. Thanks for great recipe.

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lulu364

Cooking Level: Intermediate

Home Town: Guarda, Guarda, Portugal

Living In: Springfield, Massachusetts, USA

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Reviewed: Jan. 25, 2007

Only used one can of stewed tomatoes and still yummy! And I mean REALLY yummy! Make sure you have sour cream on hand, it really makes this dish with just a small dollop on top. Also, make sure your not on a diet - your going to want to go back for thirds!

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LOOKN4GSUS

Cooking Level: Intermediate

Living In: Batavia, New York, USA

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Reviewed: Jan. 24, 2007

These Enchiladas were awesome ! The stewed tomato's really gave it a nice flavor. Served with Zatarains mexican rice. Hubby and all 3 kids loved it!

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Bits

Cooking Level: Expert

Home Town: Fort Myers Beach, Florida, USA

Living In: Novi, Michigan, USA

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Reviewed: Jan. 14, 2007

These were really excellent -- my mother asked me for the recipe, which is about as high as praise gets. I ended up with enough filling to make twelve enchiladas instead of six, which was terrific as my family turned into ravenous pig-beasts over these.

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Meghan O'Hara

Living In: Signal Mountain, Tennessee, USA

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Gerry's Chicken Enchiladas

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